Classic Sponge Cake

Classic Sponge Cake

I decided to please my boy today, so I am going for a very Classic Sponge Cake. Dutch style, just the way he likes it. Simple, fluffy and delicious. I used my special “Torus” round form, which is typical in the countries I come from. There are many different fillings and ways how to prepare - in German “Gugelhupf” or “Bábovka” in Slovak.

Ideal for breakfast with a cup of tea or coffee.

Total Time: 1 hour

 

Shopping List

200g of butter, soft in cubes
180g of icing sugar + for dusting, sifted
1 package of vanilla sugar
4 whole eggs, yolks and egg whites, separated
100ml of milk
300g of semi-coarse flour, sifted
½ package of baking powder, sifted

Instructions

Preheat the oven to 150 degrees.

In a large mixing bowl place butter with sugars and mix until nicely foamy for about 2 minutes on high-speed.

Whisk in the yolks, one at a time. Continue mixing for another 2-3 minutes until it becomes fluffier and brighter.

Pour in the milk and mix.

Stir in the flour with baking powder and mix until becomes homogeneous texture.

Beat egg whites with a pinch of salt into snow peaks. By using a spatula add them into the dough, one-third at a time. Twist and turn over.

Mold the mix into a lightly greased bundt pan (loaf pan optional) and bake in the oven for about 20 minutes on 150 degrees. Then, increase the temperature to 180 degrees and continue for another 30 minutes until baked through.
Take the cake out and let it cool down.

Dust with icing sugar and serve with an extra layer of good quality butter or homemade marmalade. Yummy!

Makes 12 serves.




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